Roasted Potatoes with Chickpea Salad
Crispy smoked paprika roasted potatoes topped with a fresh chickpea salad made with dill, tomato, red onion, and balsamic. This easy Mediterranean-inspired vegan recipe is hearty, flavorful, and perfect for weeknight dinners, meal prep, or a healthy plant-based lunch.
Ingredients
For the Roasted Potatoes
- 500 g potatoes peeled and chopped into large pieces
- 1 tbsp olive oil
- ½ tsp salt
- 1 tsp smoked paprika
For the Chickpea Salad
- 1 small red onion thinly sliced
- 1 tomato diced
- 1 can chickpeas drained and rinsed
- 2 tbsp fresh dill chopped
- 1 large marinated red bell pepper chopped
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- ½ tbsp sumac seasoning
- Salt to taste
Instructions
Roast the Potatoes
- Preheat oven to 200°C (400°F).
- In a large bowl, toss the chopped potatoes with olive oil, salt, and smoked paprika.
- Spread in a single layer on a baking tray.
- Roast for 35–45 minutes, turning halfway through, until golden brown and crispy.
Prepare the Chickpea Salad
- In a large bowl, combine red onion, tomato, chickpeas, dill, and chopped marinated red bell pepper.
- Add olive oil, balsamic vinegar, sumac seasoning, and salt.
- Toss gently until well combined. Adjust seasoning to taste.
Assemble
- Transfer the warm roasted potatoes to a serving platter and spoon the chickpea salad over the top. Serve immediately.